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Everything you need to know when preparing
your own Extra Virgin Olive Oil! The Handbook includes information
about:
- International Standards for Olive
- Oil
- Chemical and Physical
Characteristics of Olive Oil
- Measuring Free Fatty Acid Levels
- Olive Oil Varieties Around the World
- Preparation for Processing
- Harvesting
- Making Olive Oil at Home
- Commercial Extraction of Olive Oil
- Commercial Processing System -
Traditional Mat Press
- Commercial Processing System - Three
Phase
- Commercial Processing System - Two
Phase
- Commercial Processing System -
Sinolea
- Settling, Storage and Filtration
- Refining
- Blending and Infusions
- Evaluating Olive Oil
- Acknowledgements, Further Reading
and Websites
- Savantes and Other Handbooks
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OB Shop Home
The Olive Handbook
The Olive Marketer's Handbook
The Olive Oil Tasters Companion
The Table Olive Handbook
The Olive Oil Makers Handbook
Good Meetings & Effective Assoc Guide
Handbooks - Special Offers
Realising the Potential of Olives (1999)
Olive Business Vol 1 (2000)
Olive Business Vol 2 (2001)
Special Offer - The Olive Business Pack
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